One thing I have been working on recently is cooking, especially from scratch and attempting to keep it healthy. One big thing I have noticed is that a lot of food (once cooked) has a very short shelf life (usually days), and if you have something with few ingredients, it requires quality ingredients.
For prepackaged/premade foods, one would want food to stay good for longer than days once cooked/made, so it can be transported to a store, kept at a store for a while, purchased, stored at a home until eaten. Or even at a restaurant/fast food place, the same thing applies. A lot of those places have a significant amount of premade food.
Applying that same concept for profit, if the food is to be cost effective, lesser quality ingredients are needed.
It seems that to have the food be cheap and stay good for a while, this is what happens.
For prepackaged/premade foods, one would want food to stay good for longer than days once cooked/made, so it can be transported to a store, kept at a store for a while, purchased, stored at a home until eaten. Or even at a restaurant/fast food place, the same thing applies. A lot of those places have a significant amount of premade food.
Applying that same concept for profit, if the food is to be cost effective, lesser quality ingredients are needed.
It seems that to have the food be cheap and stay good for a while, this is what happens.